Sweet Potato Scones with Maple Cream Glaze

Sweet Potato Scones with Maple Cream Glaze by @browneyedbaker :: www.browneyedbaker.com

The very first time I had a scone, I fell madly in love… and I fell hard. What’s not to love about a wonderfully tender not-quite-biscuit creation that can be filled and topped with as many different ingredients as your imagination can muster? The blank canvas that a scone provides is a fantastic opportunity to unleash your kitchen creativity. The very first scones that I made were dark chocolate chip cream scones (still my mom’s most favorite recipe on this site), and since then I have played around with at least a dozen different types of scones, loving each and every one for their unique flavors and textures.

When I saw a recipe for sweet potato scones, I immediately wanted to taste them. While I’m usually drawn to recipes for sweet scones (or ones loaded with bacon and cheese), these sounded so different that I was completely intrigued. Not sure what to expect, I just dug right into the recipe, and was rewarded with some of the most fantastic scones I’ve made to date. Tender, a little flaky and not too terribly sweet, the sweet potato flavor is mild and fabulous.

Sweet Potato Scones with Maple Cream Glaze by @browneyedbaker :: www.browneyedbaker.com

By using the trifecta of butter, cream and buttermilk, you end up with scones that are almost a cross between scone and biscuit. They have those characteristic flaky layers of biscuits, while retaining the tender crumb of a traditional scone. These scones do take a little longer than usual to prepare due to baking and cooling the sweet potatoes, but the effort is well worth it, and could be done up to a day ahead of time.

Sweet Potato Scones with Maple Cream Glaze by @browneyedbaker :: www.browneyedbaker.com

These would be a wonderful addition to any fall or Thanksgiving breakfast or brunch that you have planned, and, cut into smaller rounds, could be a fantastic roll replacement at the Thanksgiving dinner table. You definitely don’t want to forget the maple cream icing – I could eat that stuff with a spoon! I also think these would be fabulous brushed with melted butter and sprinkled with sugared pecans before baking.

What is your favorite sweet potato dish?

Sweet Potato Scones with Maple Cream Glaze by @browneyedbaker :: www.browneyedbaker.com

One year ago: Salted Caramel Apple Cheesecake Pie
Two years ago: Sweet Potato Pie and Pumpkin Ice Cream
Three years ago: How To Make Perfect Pie Crust
Four years ago: Fallen Chocolate Cakes

Sweet Potato Scones with Maple Cream Glaze

Yield: 12 scones

Prep Time: 1 hour 30 minutes

Cook Time: 15 to 20 minutes

Total Time: 2 hours

Light and tender, these Sweet Potato Scones are perfect for a fall brunch or a surprise side dish for Thanksgiving.


For the Scones:
¾ pound sweet potatoes (about 3 small)
4 cups all-purpose flour
⅔ cup granulated sugar
4½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup cold unsalted butter, cut into 1 tablespoon-size pieces
½ cup heavy cream
½ cup buttermilk

For the Maple Cream Glaze:
2 cups powdered sugar
¼ cup pure maple syrup
¼ cup heavy cream
Pinch of kosher salt


1. Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Prick the sweet potatoes all over with the tines of a fork and bake on the prepared pan until tender, 30 to 40 minutes. Remove from the oven and let cool to the touch, about 10 minutes.

3. Cut the potatoes in half lengthwise, scoop out the flesh into a medium bowl, and lightly mash with a fork. Cover the bowl and refrigerate until cool, at least 20 minutes.

4. Increase the oven temperature to 425 degrees F. Line two baking sheets with parchment paper; set aside.

5. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Use your fingers or a pastry blender to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas.

6. Add the cooled sweet potatoes and ¼ cup of the heavy cream and lightly stir into the flour mixture. Add the remaining ¼ cup cream and the buttermilk and stir until just mixed. Do not overwork the dough.

7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a cohesive mass. Lightly coat your hands with flour and gently pat the dough into ¾-inch-thick rectangle (mine was about 11x9 inches in size). Cut the dough into 6 squares, then cut each square on the diagonal to make triangle-shaped scones.

8. Transfer the scones to the prepared baking sheets and bake for 15 to 20 minutes, or until the scones are a light golden brown. Immediately transfer the scones to a wire rack.

9. Make the Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, heavy cream and salt, until smooth. Add more cream a tablespoon at a time if needed to thin the icing to a drizzling consistency. Drizzle the icing over the warm scones. Serve the scones warm or at room temperature. The scones are best eaten the same day they are made, but can be stored, wrapped in plastic wrap, at room temperature for up to 2 days.

(Recipe adapted from The Pastry Queen Christmas)


38 Responses to “Sweet Potato Scones with Maple Cream Glaze”

  1. Miriam @ OvertimeCook on November 12, 2013 at 12:53 am

    These look fabulous! I absolutely love the flavor combination!


  2. Kristi on November 12, 2013 at 1:16 am

    I’ve never made scones before, but I always get pulled in when there is maple involved with a recipe 🙂


  3. Averie @ Averie Cooks on November 12, 2013 at 3:42 am

    The trifecta of butter, cream and buttermilk AND the sweet potatoes have got to make them the softest, moistest and best scones out there! Normally I am not a scone fan b/c they’re a bit too dry for me but these are game-changers! Great job on this recipe, Michelle!


  4. Becca @ Crumbs on November 12, 2013 at 4:25 am

    These sound really good! I have yet to incorporate sweet potatoes into a non-savoury dish and this could be my starting point!


  5. Megan - The Emotional Baker on November 12, 2013 at 5:18 am

    I love sweet potatoes! I bet they are great baked in a scone 🙂


  6. Katrina @ Warm Vanilla Sugar on November 12, 2013 at 5:21 am

    Mmm these sound lovely! Gotta love a scone like this 🙂


  7. Jennifer @ Peanut Butter and Peppers on November 12, 2013 at 6:46 am

    This is a sure way to get my Husband to ea sweet potatoes! Love the scones!!


  8. Vicki on November 12, 2013 at 7:53 am



  9. Lori on November 12, 2013 at 7:59 am

    I am going to have to try these soon! Thanks for posting! Yumm!


  10. Robby on November 12, 2013 at 8:57 am

    These will make my dad a very happy guy come Thanksgiving morning. I was wondering if you have any idea how much the sweet potatoes are by weight or volume after scooping them out? Thinking that subbing baby food sweet potatoes might be an option for the holiday express of baking.


  11. Mallory @ Because I Like Chocolate on November 12, 2013 at 10:01 am

    Sweet scones are so much better than savoury ones in my opinion. But then again I will take sweet over savoury any day of the week. I love the maple too!


  12. Amanda on November 12, 2013 at 11:00 am

    Oh… My… Gosh these look good! I swear you always are on the same wavelength as me when it comes to recipes. I was just looking at squash scones on Pinterest to use my farm share Kobocha squash (not a clue what to do with it!). Fortunately, I got sweet potatoes this week too! Totally making these this weekend – along with your blueberry muffins, sausage and cheddar biscuits, and pumpkin blondies! What can I say? It snowed. I officially have to bake all waking hours. The end.


  13. Natalie J Vandenberghe on November 12, 2013 at 11:07 am

    I love scones and your recipe sounds delicious! I have some canned organic sweet potatoes–can you tell me how much I can substitute? Thanks!


    • Michelle on November 12th, 2013 at 9:53 pm

      Hi Natalie, I would use 12 ounces, as that is the amount of sweet potatoes originally called for (¾ pound).


      • Natalie J Vandenberghe on November 12th, 2013 at 10:03 pm

        oh, now I feel silly! I see that the recipe calls for 12oz…but, apparently, I thought 12oz of already mashed sweet potatoes didn’t measure the same as 12oz of sweet potatoes! duh! anyway, sometimes I’m just too tired to think straight, I guess. I appreciate your reply. I think I’m going to make your recipe this week. Thanks again!


      • GG on September 17th, 2016 at 2:41 pm

        These are super good! Tender, flaky, slightly sweet (even without the glaze) and spiced up just right. I added a few small raisins the kind advertised to use in baking. Great recipe!!


  14. Elin on November 12, 2013 at 12:07 pm

    Hi! I really enjoy reading your blog, and I think it’s wonderful! But could you please get rid of those video commercials in the sidebar? They start playing automatically, and are really hard to find and mute, it’s very annoying if you’re listening to loud music in the background. I didn’t mean to sound so grumpy, it’s just that I’m lazy, haha! Thanks for all of the recipes, you’re fab 🙂


    • Maralyn Woods on November 12th, 2013 at 1:00 pm

      Go to Adblock.com and download the ap. Problem solved. No more ads on any website.


  15. Nancy P.@thebittersideofsweet on November 12, 2013 at 12:18 pm

    I have never had sweet potato in a baked good or made scones! This is definitely something I need to try!!


  16. Lynne on November 12, 2013 at 1:00 pm

    My favorite sweet potato recipe is sweet potato pudding. I had it at a BBQ restaurant as a side, and decided I had to make it. It’s mashed sp with eggs and milk (and butter of course) baked with a pecan, coconut, and brown-sugar streusel on the top. It’s become one of our standard TG dishes.


  17. Cate @ Chez CateyLou on November 12, 2013 at 2:57 pm

    These look so good! I love a nice flaky, buttery scone! I love the idea of sprinkling them with candied pecans – that would taste amazing with the sweet potato


  18. Laura (Tutti Dolci) on November 12, 2013 at 4:12 pm

    Gorgeous scones, I love the maple glaze!


  19. Karla on November 12, 2013 at 5:05 pm

    Hope you consider a sweet potato cornbread recipe in the future. Down in Charleston, SC at the Dixie Supply Bakery and Cafe they serve the most delicious sweet potato cornbread alongside of their tomato pie. Southern Living has published a great tomato pie recipe, but it is not the same without the cornbread?


  20. sowmya on November 12, 2013 at 5:42 pm

    Yum !! I love the glaze.. beautiful clicks.. I am definitely trying this 🙂


  21. Laura @ Lauras Baking Talent on November 12, 2013 at 8:09 pm

    These look amazing! Thanks for sharing 🙂


  22. Dina on November 12, 2013 at 8:23 pm

    they look yummy!


  23. Marcie @ flavor the moments on November 12, 2013 at 9:52 pm

    I love that these scones have sweet potato in them. They’re often overlooked and I think they’re every bit as great as pumpkin!


  24. Karla on November 13, 2013 at 6:32 am

    Thank you for the recipe and the great pictures that enticed me to make these yesterday. They were fairly easy to make and the grand kids and I loved them. This recipe is a keeper!


  25. Jessica @ A Kitchen Addiction on November 13, 2013 at 9:35 am

    I really need to do more baking with sweet potatoes! Love the sound of these!


  26. Tracey on November 13, 2013 at 1:54 pm

    I am so excited to try these – sweet potatoes and maple syrup are awesome together! Gorgeous color too, they scream fall!


  27. Alexe @ Keys to the Cucina on November 13, 2013 at 4:54 pm

    Love this recipe- looks so good. I’ve been craving scones lately too, think I might eat my screen!


  28. Monica on November 13, 2013 at 7:27 pm

    How many cups do you think the cooked sweet potatoes are? I’d like to try this recipe with canned pumpkin…


  29. Lorraine on November 14, 2013 at 6:08 pm

    I just made these and they are really delicious! I love scones and the sweet potato and maple glaze make these extra special:) Great recipe…thanks!


  30. Potato Oven on December 12, 2013 at 12:52 am

    Yeah they are so delicious.I read it and try at my kitchen for my family and they really loved it.Atleast i done something productive.


  31. Lou Ann on January 7, 2014 at 10:54 am

    sweet, moist and delicious! i used 1 and 1/2 regular sized sweet potatoes which was around 2 cups. it was not too much. 🙂 also added a dash of strong vanilla flavoring to the glaze.


  32. Heidelind on June 1, 2014 at 10:27 am

    We just had these for breakfast out on the deck. Wonderful!


  33. semilla de brasil como es on September 16, 2015 at 7:42 pm

    Tomar la resolución de hacer dieta ya es un enorme paso para iniciar una vida saludable y alcanzar tu peso ideal.


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)